Real Recipes From Real Home Cooks ®

pasta e ceci (pasta and chickpeas)

Recipe by
Pamela Rappaport
The Villages, FL

I learned this quick Rome favorite recipe years ago. It's a great vegetarian recipe to have around. We like it with hearty rigatoni and a thick sauce, more like a stew. Many people serve this dish with a smaller pasta and thinner sauce and it's a soup. Whatever style you like, it's delicious! Serve with crusty bread and a salad and dinner is ready.

yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For pasta e ceci (pasta and chickpeas)

  • 1/2 tsp
    dried sage
  • 1 sprig
    fresh rosemary
  • 1 can
  • 1/4 c
    olive oil
  • 1
    onion, chopped
  • 1
    15 oz can tomatoes
  • salt and pepper
  • 1 to 2 cups beef broth (or more) or veggie broth if vegetarian
  • 8 oz
    rigatoni, cooked (if serving as a soup use a smaller pasta)
  • parmigiano reggiano cheese, for topping

How To Make pasta e ceci (pasta and chickpeas)

  • 1
    Drain chickpeas and peel. Don't panic, it's easy. Pinch them between fingers and it pops right off. You don't have to get every single one.
  • 2
    Saute onion in olive oil until tender.
  • 3
    Add rosemary and sage and heat until fragrant. Season with salt and pepper.
  • 4
    Add tomatoes and 1 cup beef broth and simmer for 10 minutes.
  • 5
    Add chickpeas and heat through.
  • 6
    Blend all in blender until smooth.
  • 7
    Return to pan and add the cooked pasta. Add broth for the consistency you want. We like it to be like a thick stew. Some people prefer it as a soup.
  • 8
    Serve with a generous sprinkle of Parmigiano Reggiano cheese.

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